The Best Way to Sear Meat After Sous Vide Cooking

Sous vide cooking has become popular for its ability to achieve consistent and perfect results, but what about the finishing touch of searing? Here, we explore the optimal techniques for searing sous vide meat, whether using a cast iron pan or a griddle.

Introduction to Sous Vide Steaks

Sous vide steak is a favored method for ensuring a consistent outcome, thanks to its precision in temperature control. The key to achieving a delicious and well-seared exterior is understanding the right techniques to employ at the end of the sous vide process.

Techniques for Searing Sous Vide Meat

Using a Cast Iron Griddle

For a few steaks, a cast iron skillet on a gas BBQ grill or a Blackstone griddle is the go-to method. Ensure the sous vide meat is completely dry before searing, as excess moisture can prevent a proper crust from forming. Heat a thin film of oil on an induction burner until it's very hot, but just before it smokes. Place the steak in the pan, being careful to avoid splattering, and sear for 45 to 90 seconds on each side. This process ensures a well-browned exterior while preserving the perfect internal doneness achieved through sous vide cooking.

Using a Charcoal Grill

For larger quantities or when wanting to finish on a hot surface, consider using a charcoal grill. The high temperature of the grill wicks off any remaining moisture from the sous vide steak, allowing for a quick and effective sear. No need to preheat the grill, and you can achieve a charred exterior without adding any additional oil, making for a mess-free and efficient finishing method. Grill the steak for about a minute on each side for a perfect sear.

Using a Cast Iron Pan on a Gas Grill

For a more versatile option, a cast iron pan on a gas grill can be used. Heat the grill to about 500 degrees, then place some oil and the steak in the pan. Sear for about a minute on each side. This method allows for a perfect sear while keeping the process clean and smoke-free. Ideal for outdoor cooking where you don't want to bring smoke indoors.

Conclusion

The art of searing a sous vide steak doesn’t have to be complicated. Whether you're using a cast iron pan, a griddle, or a hot grill, the key is achieving a blazing hot surface to ensure that the meat browns quickly and evenly. By mastering the right searing technique, you can take your sous vide creations to the next level, ensuring that every bite is perfectly cooked and deliciously crisp.

Keywords

sous vide, cast iron griddle, searing